No Slave Spaghetti

My best friend Brian prides himself in his 8-hour spaghetti sauce – don’t get me wrong it’s AMAZING – but I make fun of him saying that the only way Italians can possibly keep their waistlines down is because they have to wait so long to eat! Spending all day at the stove just isn’t something in the cards for many people these days. Whether it’s business or community work, kids, social lives, or any combination of the above that take our time, we just don’t have the ability (and patience) to slave over those classic dishes – like spaghetti and meat sauce – for hours on end.

I find if you utilize fresh ingredients with grocery store finds you can make a great substitute in a lot less time. Now, the Italians have the bread and wine thing down…that’s genius, but with this quick and easy recipe you’ll be saying “buon appetito” in a lot less time! Now I personally love meatballs, but my reduced fat versions aren’t as masterful as they could be (without the Parmesan and breadcrumbs most recipes call for). But if you’d like to add them to this dish, go right ahead! I also substituted traditional pasta for a combination of shirataki noodles and sliced zucchini to keep things light. Experiment with your favorite veggies or meat varieties for a personal touch. And don’t forget, you don’t have to be a slave to the stove to make your dish one to remember.